Strawberry Chili Dressing / Marinade
0 - Paleo, Chicken
Ingredients
1-1/4 cups fresh strawberries
3 tablespoons coconut vinegar
1 tablespoon freeze-dried strawberries, crushed into a powder (sub: 1 Tbsp apple juice)
1/2 to 1 teaspoon dried Thai chilis or 2 teaspoons chili paste
1 clove garlic
Juice of 1 lime
1/2 teaspoon freshly grated ginger
Pinch of salt
Black pepper, to taste
3 tablespoons melted coconut oil
Directions
1.In a blender, add all the ingredients except coconut oil and blend on high.
2.Turn down the speed a little and slowly drizzle in coconut oil.
3.Marinate the meat or fish for at least 2 hours and grill it until it’s no longer pink inside, about 4 minutes per side. Discard the leftover marinade. Or, bring the leftover marinade to a boil and cook it for 5 minutes to kill any bacteria.
Notes
Last Easter I came up with a fresh strawberry dressing that gave a subtle sweetness to a spring green salad. For the protein to compliment the slaw, I updated it as a marinade with some heat. There’s nothing like salty, sweet AND spicy. Now we’re talking game-changer.
I love this marinade on mahi-mahi, it’s a flakey fish that has a really clean taste to it. None of that “fishy” business that tends to draw people away from ocean proteins. If seafood is not your thing, this is perfect for chicken too.
You can easily flavor swap blackberry or apricot for the strawberry as they work well with chili peppers. I would use fresh apricots rather than dried just because I want to keep my sugar in check. It’s very easy for that to get crazy if I’m not intentional about food preparation.